Our kitchen runs in a simple way- my mother is in charge of the cooking, which she does, infallibly every single day. Then there’s me with my sweet and baked goods, which I make whenever I feel like it. My father’s in charge of the drinks whenever we have a more Western style dinner- say roast or steak. And my sister’s the kitchen assitant, helping out here and there, or recreating recipes from school or other little things she might like to try.
And then there are the few dishes each one of us creates which don’t fall into our normal category- sort of like signature dishes, although not quite because they’re not that good. But these are dishes which other members of the family will rarely attempt.
For me, these special things would be mostly my occasional dinners (like butter chicken or beef rendang) and my yorkshire puddings which I make everytime we have roast (which unfortunately, have never lasted long enough for a photo). My sister’s would be her fruit punch, a recipe from one of our first cookbooks. My father’s would be his HK style borscht or a couple of dishes he whips up whenever mum’s not at home. None of these are particularly special, and could easily be replicated by other members of the family but just never are.
One of my mum’s special little somethings is bannana bread, which, funnily enough, comes from my cookbook. She claimed banana bread as her role one afternoon, while I was at school when she made the banana bread from a recipe we’d been looking at…..together! It was an instant hit, and she’s been making it regularly ever since.
Although this doesn’t mean I’ll never make banana bread, this is the reason why most banana bread recipes, as good as they may look and sound, rarely make it to the top of my list of things to bake. And because that list is so long, I’ve never really gotten around to making banana bread =)
But, when I saw these gorgeous banana crumble muffins here, with their delicious looking crunchy crumble topping, along with the soft fluffy insides I just couldn’t help but make them =D And this was before I read on to realise that more than 5,500 other people had tried and loved the recipe too!
So this was how I made my first batch of banana muffins- and they tasted every bit as good as they looked on the computer screen!! I didn’t bother measuring the crumble ingredients properly or mixing them properly because by the time I’d spooned the mixture into the muffin pans, the oven had already been on for ages. Which is why the topping didn’t quite come out as I’d expected. But most cakes which come out of my oven have really crunchy tops anyway, so along with the crumble topping the top was really really yummy and crunchy =D
The muffin itself was also delicious, a lot lighter than banana bread but just as good! My parents actually prefer the banana bread over this, but I really love the crunch of the crumble topping- it makes a huge difference to the slightly more ordinary muffin =) Unfortunately the crunch didn’t last long, and when I took it out of the box the following day, the top had gone soft =( Popping them back into the oven helped a bit, but it wasn’t quite the same as on the first day- I guess I’ll just have to gobble them all down on the day I make them!
Which isn’t a difficult thing. At all =)
Banana Crumble Muffins
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
1.Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
2.In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3.In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
4.Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.